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This pumpkin mug cake is a fluffy and moist spiced cake that takes just one minute to make! Full of pumpkin and spices, this Fall inspired single serving dessert is both keto and grain free! 3 grams net carbs.
When it comes to keto pumpkin desserts, I love a slice of pumpkin pie, pumpkin cheesecake, or this keto pumpkin mug cake.
It’s no secret I love a good mug cake. It’s one of my go-to desserts when I’m craving something sweet and comforting, but I have no patience to turn on the oven. This pumpkin version has recently been my go-to, partly due to the abundance of pumpkin puree in my refrigerator!
For a keto and low carb mug cake, it’s incredibly fluffy and moist. It’s full of pumpkin spice flavors, and satisfies your sweet tooth and carb cravings…minus the carbs!
How do you make a pumpkin mug cake
The Ingredients
- Coconut flour– A low carb flour, coconut flour gives the mug cake the fluffy and cakey texture. Be sure to sift it thoroughly, to ensure no clumps remain.
- Almond flour– Works well with the coconut flour to keep the mug cake light and slightly.
- Baking powder– Gives the mug cake some rise and fluffiness.
- Granulated sweetener– Any keto sweetener will work, like monk fruit sweetener or erythritol. You can even use some keto powdered sugar.
- Pumpkin spice– A must for any pumpkin recipe!
- Pumpkin puree– Not pumpkin pie filling! You can use either homemade pumpkin puree or canned pumpkin.
- Egg– Holds everything together and bakes it to perfection! This works really well with an egg white too- Save the yolks for some creme brulee.
- Milk of choice– I used unsweetened almond milk, but you can use any milk you enjoy.
- Chocolate Chips– Optional, but highly recommended!
The Instructions
In a mixing bowl, add your dry ingredients and mix well. Add your pumpkin puree, egg, and milk of choice and whisk together, until a batter remains. Transfer your cake batter into a greased mug or microwave safe cereal bowl. Microwave for a minute, before removing from the microwave and letting sit for a minute, before enjoying.
Can I make this in the oven?
If you don’t own a microwave, you can bake this mug cake in the oven instead.
Grease an oven safe ramekin and pour the cake batter into that. Bake at 180C/350F for 10 minutes.
Tips to make the best pumpkin mug cake
- Each microwave model differs, so your mug cake may need longer than a minute to cook completely. If after a minute it is not completely cooked, microwave in 15-20 second spurts until done.
- If you don’t own pumpkin pie spice, you can add a little cinnamon, ginger, and cloves to the batter.
- Serve mug cake with a scoop of keto ice cream or some keto frosting.
- For a vegan pumpkin mug cake, replace the egg with either an egg replacement like Bob’s egg replacer or just eggs.
More delicious keto pumpkin recipes you’ll enjoy
Pumpkin Mug Cake
Ingredients
- 2 tablespoon coconut flour
- 1 tablespoon almond flour
- 1/2 teaspoon baking powder
- 1 tablespoon granulated sweetener of choice
- 1/4 cup pumpkin puree
- 1 large egg OR egg white or vegan subs
- 1-2 tablespoon dairy free milk of choice I used unsweetened almond milk
- 1-2 tablespoon dairy free chocolate chips optional
Instructions
- In a small mixing bowl, sift the almond flour and coconut flour. Add the baking powder and sweetener, and mix well. Add the egg, and canned pumpkin and mix until fully incorporated. Stir in the chocolate chips.
- Spray a small microwave safe bowl with cooking spray generously. Pour in the batter and top with extra chocolate chips. Microwave the mug cake for one minute.
- Remove from the bowl and allow to cool for a minute before enjoying.
Oven Instructions
- Preheat the oven to 180C/350F. Grease a small ramekin. Prepare the mug cake as directed and bake for 10 minutes.
Nutrition
For the vegan version, do you omit the egg or use a flax egg? It says omit in the ingredients but at the bottom it says to use a flax egg. thanks.
Hi Lin! Apologies for that- Do include the flax egg (or alternatively, a chia egg).
I don’t see an oven option? This looks yummy and just what I needed for leftover pumpkin. I like it in sweet things but I never liked sweet potato pie and only eat sweet potatoes with butter and salt. However, I might try some baby food sweet potatoes in this for the pumpkin after I do it your way first as we often have fresh ones.
Hi Jan! Apologies for the oversight- It’s to be baked in a preheated oven for 12-15 minutes, or until a toothpick just comes out clean. Keep the oven at 350 the whole time 🙂
Have you made a big batch of the dry ingredients at a time? How much of the mix would you use per serving?
Hi Kristen! I haven’t, but have included a full proof version for my upcoming cookbook- Stay tuned 🙂
This is the second recipe of yours I have made, and I think I love you. I had bought coconut flour and no recipes ever turned out with it. Both of yours have turned out wonderfully!
Amy, what a lovely comment- I’m so glad you enjoyed it and the love is mutual 😀
are there instructions for baking in the oven?
Is there a sub for the coconut flour?
Hi Lexie! You can sub it for almond or more oat flour but the texture will be slightly more flat 🙂
Although I don’t think using the microwave is healthy – what the heck! 1 minute? looks delicious!
mine turned out like a muffin and nothing like a scone. any ideas why? i did exactly as written.
It should be like a scone- Quite dense on the inside instead of fluffy like a muffin.
Yes that is why I don’t see how you got yours like the picture with the ingredients listed.
I’m sorry to hear that- Maybe it’s the bowl you used? Others have made it in ramekins/cereal bowls which alter the shape 🙂
Loving the idea of pumpkin in scones. I always wonder what to do with pumpkin, it is in season for such a short time here
Haha it’s so true, isn’t it! Maybe we should start hoarding pumpkin…
Oh yes. This looks great! I really need to start experimenting with cooking in the microwave more!
YES! I have a love/hate relationship with microwaves haha!